Operating Instructions and Recipe Guidelines
HCM450 CUTTER MIXER
2 HCM450 Operating Instructions and Recipe Guidelines
Welcome!
HCM450 Standard Features .......................................................................................................................................... 4
Loading your HCM450 ...................................................................................................................................................5
Operating your HCM450 ...............................................................................................................................................6
Unloading your HCM450 ...............................................................................................................................................7
Using your Strainer Basket ........................................................................................................................................... 7
Cleaning your HCM450 .................................................................................................................................................8
Operating Hints ..............................................................................................................................................................8
Preparation Hints ........................................................................................................................................................... 9
HCM450 Preparation Procedures ............................................................................................................................9-12
Bread Dough ............................................................................................................................................................9
Cake Batter ...............................................................................................................................................................9
Pie Dough ..............................................................................................................................................................10
Meat Loaf ...............................................................................................................................................................10
Frostings/Icings .....................................................................................................................................................10
Chicken Salad ........................................................................................................................................................ 10
Cole Slaw ...............................................................................................................................................................11
Thousand Island Dressing .................................................................................................................................... 11
Mayonnaise ...........................................................................................................................................................11
Potato Salad ..........................................................................................................................................................11
Tossed Salad .........................................................................................................................................................11
Bread or Cake Crumbs .......................................................................................................................................... 12
Chopped/Blended Cheese ....................................................................................................................................12
Whipped Potatoes ................................................................................................................................................. 12
Sausage .................................................................................................................................................................12
Crushed Ice ............................................................................................................................................................12
Recipes ....................................................................................................................................................................13-25
Capacity Chart .............................................................................................................................................................. 26
Contents
. . . to a new world of incredibly fast, incredibly easy
food preparation, thanks to your Hobart HCM450 cut-
ter mixer. This versatile machine lets you cut, mix,
blend or emulsify in just seconds . . . so you can pre-
pare more foods in much less time than ever before.
Foods like sandwich fillings, salad dressings, cakes,
icings, yeast doughs, pastries, bread crumbs and
many other everyday items.
The first section of this brochure covers operating
and cleaning procedures for your Hobart HCM450.
The second section explains the special methods
necessary to prepare a variety of items, including the
recommended sequences for adding ingredients. It
also contains helpful hints for adapting your exist-
ing recipes to the HCM450. Follow these instructions
carefully, and your Hobart HCM450 will become one
of the most productive pieces of equipment in your
kitchen.
HCM450 Operating Instructions and Recipe Guidelines Page 3
Recipes
To help you put the HCM to better use in your
foodservice operation, we’ve put together these
basic recipes to illustrate the varied uses for the
HCM450 and to assist you in adapting your own
successful recipes to this unique and versatile piece
of equipment.
Breads and Desserts
White Bread Dough .....................................................................................................................................................13
Whole Wheat Bread Dough ........................................................................................................................................13
Pizza Dough ..................................................................................................................................................................14
Pie Dough ..................................................................................................................................................................... 14
Zucchini Bread .............................................................................................................................................................15
Apple Bars .................................................................................................................................................................... 15
Peanut Butter Cookies ................................................................................................................................................. 16
Banana Cake .................................................................................................................................................................16
Carrot Cake ...................................................................................................................................................................17
Butter Cream Frosting ................................................................................................................................................. 17
Fresh Citrus Frosting ...................................................................................................................................................18
Salads
Tossed Salad ................................................................................................................................................................18
Cole Slaw ......................................................................................................................................................................19
Potato Salad ................................................................................................................................................................. 19
Chicken Salad ...............................................................................................................................................................20
Tuna Salad ...................................................................................................................................................................20
Meat Dishes
Beef Hash .....................................................................................................................................................................21
Pizza Sausage ...............................................................................................................................................................21
Salad Dressings/Sauces
Mayonnaise ..................................................................................................................................................................22
Thousand Island Dressing ..........................................................................................................................................22
Tartar Sauce ................................................................................................................................................................. 23
Miscellaneous
Gazpacho Soup ............................................................................................................................................................23
Turkey Dressing ........................................................................................................................................................... 24
Pimento Cheese Spread ..............................................................................................................................................24
Chopped Cheese ..........................................................................................................................................................25
Chopped Vegetables ...................................................................................................................................................25
These recipes, however, are not designed to fit
everyone’s needs and likes. Therefore, use them as
a guideline for developing your own special recipes
suited to your own particular needs.
4 HCM450 Operating Instructions and Recipe Guidelines
Cover
Latch
Start Switch
Stop Switch
5-Minute Timer
with Jog, Run,
and Timed Settings
Bowl Tilt
Lever
Pouring Lip
See-through
Cover
Baffle
Handle
Lock Knob
Baffle Handle
Cover
Handle
Knead/Mix
Attachment
Twist Lock
Knob
Cut/Mix
Attachment
Strainer
Basket
HCM450 Standard Features
HCM450 Operating Instructions and Recipe Guidelines Page 5
1. LOCK BOWL. Raise the bowl tilt lever to "Hold"
position.
2. UNLATCH COVER. Holding cover handle in left
hand, pull the cover latch toward you.
3. OPEN COVER. Grasp cover handle and pull cover
up.
4. INSERT ATTACHMENT. Slide attachment onto
center shaft. Rotate until it drops down over
square part of center shaft. Make sure attach
-
ment drops completely into place.
5. LOCK ATTACHMENT. Use the twist lock knob fur
-
nished. Simply line up the notch on the knob with
the notch on top of the attachment shaft. Place
knob over shaft and push down until flush with
top of shaft. Twist in either direction until tight.
6. INSERT MIXING BAFFLE (WHEN REQUIRED).
With the cover still upright, hold the baffle in right
hand with scraper at bottom. Insert baffle shaft
through hole cover. Press firmly against cover.
7. ATTACH BAFFLE HANDLE. Hold baffle handle in
left hand with lock knob upright and large knob of
baffle handle at bottom, and slide round pin over
the mixing baffle shaft and into groove.
8. LOCK BAFFLE. Rotate lock knob down ward until
it stops.
9. ADD INGREDIENTS. Follow the recommended
prodedures outlined in the preparation section of
this brochure.
10. LOCK COVER. Grasp cover handle and pull cover
down into closed position. Press cover handle
down before rotating cover latch away from you.
NOTE: Do not store attachments in bowl.
Loading your HCM450
6 HCM450 Operating Instructions and Recipe Guidelines
3. PRESS RED STOP BUTTON. A built-in brake will
quickly stop the attachment shaft when power
has been turned off.
2. PRESS START SWITCH AND RELEASE. Machine
will run until stop button is pressed or, until
selected time has expired.
1. SET TIMER. To desired time or on “Hold”.
3. RELEASE START SWITCH. Machine will auto
-
matically brake to a stop. Continue pressing
the start switch for as many on-off bursts as
necessary.
2. PRESS START SWITCH AND HOLD. Machine will
run until switch is released.
1. SET TIMER ON “JOG”.
To operate in the RUN (continuous) method:
To operate in the JOG (on-off bursts) method:
NOTE: Bowl must be in upright position and cover must be latched. An electric interlock prevents operation when bowl cover is open, or
bowl is tilted more than 20°. In order for the HCM to operate, the timer must be set for a designated time or in the “HOLD” position.
To operate mixing baffle:
The mixing baffle is used to turn product away from the
sides of the bowl and into the knives. To operate, rotate at
least one full turn clockwise, and then quickly back up one
quarter turn counterclockwise. This backwards motion will
allow the product to drop into the knives.
The mixing baffle is not required for all products. Refer to
the preparation section (pages 9-12) for details.
To add liquids while operating:
Insert a large funnel into the hollow mixing baffle shaft (or
hole in cover when baffle is not being used). Then pour
liquid ingredients through funnel into bowl.
NOTE: Use the rubber cover scraper when processing
liquid products that may splash. When processing dry
products, we recommend that the scraper be removed for
easier baffle operation.
Operating your HCM450
HCM450 Operating Instructions and Recipe Guidelines Page 7
3. REMOVE MIXING BAFFLE. 2. SCRAPE COVER AND MIXING BAFFLE. The cover
scraper will remove most product from the cover.
To remove remaining product use rubber scraper.
1. UNLATCH AND OPEN COVER. Be sure to wait until
shaft has stopped turning.
6. REMOVE PRODUCT. Tilt bowl by grasping cover
handle and pulling toward yourself. Remove prod
-
uct with scraper or by hand. Pour liquids slowly
and scrape bowl with rubber scraper.
5. UNLOCK BOWL. Lower the bowl tilt lever to the
“Tilt” position.
4. REMOVE ATTACHMENT.
The HCM strainer basket acts as a colander, letting you cut and remove soft, leafy vegetables such as head lettuce for salads. Use cold water.
3. ADD WATER AND PRODUCT. Fill bowl approxi-
mately two-thirds full with cold water so product
floats. Close and lock cover.
2. INSERT CUT/MIX ATTACHMENT.
1. INSERT STRAINER BASKET. Do not use the mixing
baffle when using the strainer basket.
6. REMOVE STRAINER BASKET. Grip handles and
raise strainer basket. Drain and transfer product.
The bowl water can be re-used for another batch.
5. OPEN COVER AND REMOVE CUT/MIX ATTACH
-
MENT.
4. USE “JOG” METHOD. NOTE: You may wish to
practice jog method with water only in the bowl.
Unloading your HCM450
Using your Strainer Basket
8 HCM450 Operating Instructions and Recipe Guidelines
• Because the HCM is so fast, it is most important that the
running time be closely controlled. WHEN IN DOUBT,
CUT THE TIME SHORT. Stop the machine frequently to
examine the product, and run a few more seconds if
necessary. Once a product is over-cut or over-mixed, the
process cannot be reversed.
• Use the cut/mix attachment if in doubt as to the proper
attachment.
• After preparation of liquid products such as cake bat-
ter or mayonnaise, extensive hand scraping of the knife
attachment can be avoided by replacing the attachment
after the bowl has been emptied and returned to upright
position. Run the machine for a few seconds. This will
spin off most of the residue onto the bowl sides, which
can then be easily scraped.
• Check proper attachment prior to each use to be sure it
is securely locked and bowl seal is in place.
• When cutting minimum amounts, be sure to distribute
product load evenly in bowl.
• Knife edges can be touched up as needed with a honing
stone.
• Do not exceed 80% bowl capacity when using liquids.
• Do not exceed the recommended maximum capacities.
• Remember that the strainer basket and mixing baffle
are never used together.
• When pouring in liquids thru hole in cover, use a large
funnel.
• The timer will be most effective for controlling the
mixing time of products such as yeast dough, meat
emulsions, mixing liquids, etc.
1. REMOVE ATTACHMENT. Wash in
sink or dishwasher.
2. REMOVE MIXING BAFFLE. Wash
in sink or dishwasher. Rubber
scraper is dishwasher-safe.
3. ADD WATER AND DETERGENT.
Pour one gallon of hot water
and a small amount of low-suds
detergent into bowl.
4. WASH BOWL AND BOWL COVER
WITH SOFT CLOTH.
5. TILT BOWL, POUR OUT WASH
WATER. Return bowl to upright
position.
6. ADD RINSE WATER. Use one
gallon of hot water for rinsing.
7. RINSE BOWL AND COVER THOR
-
OUGHLY.
8. TILT BOWL, POUR OUT RINSE
WATER.
9. WIPE DRY WITH SOFT CLOTH. 10. RETURN BOWL TO UPRIGHT
POSITION.
11. REMOVE BOWL SEAL AND
RETAINER RING
12. CLEAN BOWL SEAL AND RETAIN-
ER RING. Bowl seal and retainer
ring easily snap on and off without
tools. Wash if necessary, and dry.
Replace and close cover.
Operating Hints
Cleaning your HCM450
NOTE: Do not store attachments inside bowl.
HCM450 Operating Instructions and Recipe Guidelines Page 9
Preparation Hints Vegetables, Salads, Meats and Cheese
BREAD DOUGH
TYPE OF PRODUCTS: White Bread, Hard Rolls, Bagels,
Pizza
CAPACITY: Minimum – 18 lbs.; Maximum – 36 lbs.
METHOD: RUN (continuous) — Use timer
TIME: 2
1
⁄2-3 minutes
ACCESSORIES: Knead/Mix Attachment (Remove Mixing
Baffle)
PROCEDURE:
1. Place required liquids in bowl (70°F tap water, milk,
etc.).
2. Add yeast and agitate in bowl with rubber scraper
(yeast should be dissolved).
3. Add remainder of dry ingredients (flour, salt, sugar,
etc.). Last, add shortening chunks or oil.
4. Set proper time.
5. Turn on and run for approximately 2
1
⁄2-3 minutes, or
until the dough has been properly developed. Turn off.
6. If the dough needs to be mixed longer, pull it free
from the bowl sides and knead/mix attachment. This
will give the motor a better chance to start before it
encounters a load.
7. Open cover, remove knead/mix attachment, scrape
and empty bowl.
NOTE: Retard dough for 30 minutes before handling.
CAKE BATTER
CAPACITY: Minimum – 25 lbs.; Maximum – 60 lbs.
METHOD: RUN (continuous) — Use timer
TIME: 2
1
⁄2-4 minutes
ACCESSORIES: Cut/Mix Attachment, Mixing Baffle
PROCEDURE:
1. Add liquid to bowl (water or milk – except eggs).
2. Add cake flour, baking powder, sugar, seasonings,
etc.
3. Close and latch cover.
4. Set timer.
5. Turn on, rotate mixing baffle. Run continuously for
2 minutes. Turn off.
6. Open cover, scrape bowl and cover to ensure all
ingredients are mixed.
7. Add eggs, close and latch cover.
8. Turn on for approximately 1-2 minutes making sure
to rotate mixing baffle. Turn off.
9. Open cover, remove cut/mix attachment; scrape and
empty bowl.
HCM450 Preparation Procedures
• When recipe calls for long items such as celery stalks,
pre-cut product into shorter lengths that will more eas-
ily drop into knives. This will also allow more product to
be placed in the bowl.
• When cutting products of various densities, firmer veg-
etables such as radishes and carrots can be pre-sliced in
a Hobart 9" vegetable slicer, or pre-chopped (in water)
in the HCM, before being added to leafy vegetables.
Make sure knives are sharp.
• When using the “jog” method to prepare tossed salad,
stop and check after each jog for desired particle size.
• When processing meat, first remove gristle and tendons.
• When reducing large or bulky items (cheese, celery
stalks, large chunks of meat, etc.) to a fine-cut product:
A. Limit product size (product must be free to drop into
knives.)
B. Without mixing baffle, run HCM briefly to break down
the large or hard chunks.
C. With baffle in place, add balance of ingredients for
final cutting and mixing; i.e., potato salad or ham
salad.
D. For best results, cheese should be chilled to 38° and
meats to 30° before cutting.
E. When cutting large, tempered chunks of meat (about
30°F). DO NOT overload the machine (maximum
30 lbs. in HCM450). Do not attempt to cut product
below 28°F.
Baked Products
• Use tap water (about 70°F) in all yeast formulas.
• Dried egg powder can be added along with other dry
ingredients. However, the amount of liquid called for in
the recipe must be increased by the amount necessary
to reconstitute the dried eggs. As an alternate method,
reconstitute the dried eggs in a Hobart mixer.
Scheduling of Products
You can save a great deal of time, whenever possible, by
scheduling production of items so the HCM will not have to
be cleaned between products. Products can often be pre-
pared in a sequence where the small amount of residue
remaining will be compatible with the next product. For
example:
1. Prepare bread crumbs. Empty bowl and wipe out any
particles.
2. Prepare tossed salad. Empty bowl and wipe out any
particles.
3. Prepare mayonnaise. Scrape bowl.
4. Prepare cole slaw. Scrape bowl.
5. Prepare ham salad. Scrape bowl.
6. Prepare meat loaf.
10 HCM450 Operating Instructions and Recipe Guidelines
PIE DOUGH
CAPACITY: Minimum – 15 lbs.; Maximum – 30 lbs.
METHOD: JOG — Set timer on “HOLD”
TIME: 30 seconds
ACCESSORIES: Cut/Mix Attachment, Mixing Baffle
PROCEDURE:
1. Shortening or lard should be in “fist-size” chunks and
very cold.
2. Place flour and salt in bowl (add milk powder if used).
3. Add cold shortening or lard on top of dry ingredients.
4. Close and latch cover.
5. Jog to cut shortening or lard into flour while rotating
mixing baffle until flour/shortening mixture is “pea
size”.
6. Open cover; add proper amount of cold water.
7. Close cover and jog approximately 4 times while
rotating mixing baffle or until properly mixed.
8. Open cover, remove cut/mix attachment; scrape and
empty bowl.
9. Store in refrigerator for later use.
FROSTINGS/ICINGS
CAPACITY: Minimum – 25 lbs.; Maximum – 65 lbs.
METHOD: RUN (continuous) — Use timer
TIME: 2-3 minutes
ACCESSORIES: Cut/Mix Attachment, Mixing Baffle
PROCEDURE:
1. Add liquids to bowl (milk, water, flavorings).
2. Add dry ingredients (sugar, seasonings). Powdered
sugar does not have to be sifted.
3. Add cold shortening, margarine or butter in “fist-
size” chunks on top of dry ingredients.
4. Close and latch cover.
5. Set timer for 1 minute, rotate mixing baffle.
6. Open cover, scrape bowl and cover.
7. Close and latch cover. Run approximately 1-2 min-
utes more for final blending. Turn off.
8. Open cover, remove cut/mix attachment; scrape and
empty bowl.
CHICKEN SALAD
TYPE PRODUCTS: Egg Salad, Beef Salad, Luncheon Meat
Salad, Chicken Salad, Bologna or Mock Ham Salad, Salmon
or Tuna Salad
CAPACITY: Minimum – 20 lbs.; Maximum – 40 lbs.
METHOD: RUN, then JOG — Timer not recommended
TIME: 1-1
1
⁄2 minutes
ACCESSORIES: Cut/Mix Attachment, Mixing Baffle
PROCEDURE:
1. Place base dressing (mayonnaise or salad-type in
bowl with fresh, cleaned celery, drained pickles
(whole or cut), seasonings, etc.
2. Close and latch cover.
3. With switch in RUN position, turn on and rotate mix-
ing baffle for 30 seconds, or until desired consistency
is obtained. Turn off.
4. Open cover. Add large chunks of chilled, cooked meat
and whole hard-cooked eggs.
5. Close and latch cover.
6. Move switch to JOG position. Jog three to four times
while rotating mixing baffle until the desired chunk
size is obtained.
7. Open cover, remove cut/mix attachment; scrape and
empty bowl.
NOTE: Softer or smaller chunks of meat should be cut only two
or three times using the Jog method.
MEAT LOAF
TYPE PRODUCTS: Meat Loaf, Ham Loaf, Salmon or
Tuna Loaf; Meat Balls or Patties; Fish Croquettes; Stuffed
Peppers or Cabbage filling
CAPACITY: Minimum – 20 lbs.; Maximum – 30 lbs.
METHOD: RUN then JOG – Timer not recommended
TIME: 1-1
1
⁄2 minutes
ACCESSORIES: Cut/Mix Attachment, Mixing Baffle
PROCEDURE:
1. Meat should be lean (with gristle removed), ground
or in chunks, chilled to 40°F.
2. Place liquids in bowl (tomato juice, stock, eggs, milk,
etc.)
3. Add all ingredients except meat and rice – season-
ings, onion (fresh or dehydrated), bread crumbs,
green peppers, soy protein, etc.
4. Close and latch cover.
5. With switch in RUN position, turn on machine and
rotate mixing baffle for about one minute to blend
seasonings and chop vegetables. Turn off.
6. Open cover, add chilled ground meat or meat chunks.
Add rice for stuffed pepper and cabbage filling.
7. Close and latch bowl cover. Move switch to JOG
position. Jog until product is blended, while rotating
mixing baffle. DO NOT OVERMIX!
8. Open cover, remove cut/mix attachment; scrape and
empty bowl.
9. Form into loaves, patties, balls or croquettes.
NOTE: Do not exceed two-thirds the capacity of the HCM when
blending meats. Over-filling requires additional running time,
reduces proper movement of contents for blending, and may
yield an overmixed product. When mixing minimum quantities,
vegetables (celery, onions, green peppers, etc.) must be pre-
chopped prior to being used in the HCM.
HCM450 Operating Instructions and Recipe Guidelines Page 11
COLE SLAW (Vinegar or Mayonnaise type)
CAPACITY: Minimum – 20 lbs.; Maximum – 35 lbs.
METHOD: RUN (continuous) — Timer not recommended
TIME: 15-20 seconds
ACCESSORIES: Cut/Mix Attachment, Mixing Baffle
PROCEDURE:
1. Place all ingredients in bowl. (Cabbage should be
cored—carrots should be pre-chopped).
2. Close and latch cover.
3. Turn on and rotate mixing baffle for 15 to 20 seconds
or until desired particle size is obtained.
4. Open cover, remove cut/mix attachment; scrape and
empty bowl.
THOUSAND ISLAND DRESSING
CAPACITY: Minimum – 16 qts.; Maximum – 32 qts.
METHOD: RUN (continuous) — Use Timer
TIME: 1 minute
ACCESSORIES: Cut/Mix Attachment, Mixing Baffle
PROCEDURE:
1. Start with base dressing (mayonnaise or salad-type)
in bowl.
2. Add DRAINED whole pickles or relish, whole hard-
cooked eggs, onions (whole or halved), chili sauce,
seasonings, green pepper halves, etc.
3. Close and latch cover.
4. Set timer.
5. Turn on and rotate mixing baffle for approximately
60 seconds. Check for desired particle size.
6. Scrape down. Repeat until product is of acceptable
consistency.
7. Open cover, remove cut/mix attachment; scrape and
empty bowl.
MAYONNAISE (Whole-Egg type)
CAPACITY: Minimum – 16 qts.; Maximum – 32 qts.
METHOD: RUN (continuous) — Use Timer
TIME: 3 minutes
ACCESSORIES: Cut/Mix Attachment, Mixing Baffle
PROCEDURE:
1. Place whole eggs in bowl. (If dried whole eggs are
used, reconstitute them with water in bowl.)
2. Pour seasonings in bowl (salt, sugar, dry mustard,
etc.).
3. Close and latch cover. Insert funnel into mixing baffle
hole. Set timer. Turn on.
4. Pour two-thirds of the required oil into bowl through
funnel.
5. Add entire amount of vinegar and lemon juice.
6. Pour remaining oil into bowl. Remove funnel.
7. Continue to run for 60 seconds, rotating mixing
baffle. Turn off and scrape sides. Run for additional
30 seconds.
8. Open cover, remove cut/mix attachment; scrape and
empty bowl.
POTATO SALAD
CAPACITY: Minimum – 25 lbs.; Maximum – 40 lbs.
METHOD: RUN, then JOG — Timer not recommended
TIME: 15-30 seconds
ACCESSORIES: Cut/Mix Attachment, Mixing Baffle
PROCEDURE:
1. Cooked potatoes should be cooled to about 40°F.
(DO NOT OVERCOOK — overcooked potatoes will fall
apart.)
2. Put base dressing (mayonnaise or salad-type) in
bowl.
3. Add the following ingredients: whole celery, drained
pickles (whole or cut), vinegar, seasonings, mustard,
drained pimentos, etc.
4. Close and latch cover.
5. With switch in RUN position, turn on for 15 seconds
to pre-mix seasonings and chop ingredients while
rotating mixing baffle. Turn off.
6. Scrape bowl and cover.
7. Add cold cooked potatoes and hard-cooked eggs.
8. Close and latch cover.
9. Move switch to JOG position. Jog four to five times
while rotating mixing baffle or until potato chunks are
the desired size.
10. Open cover, remove cut/mix attachment; scrape and
empty bowl.
NOTE: Use Jog method ONLY after potatoes are added. If the
continuous method is used the product will become mushy.
TOSSED SALAD
CAPACITY: Minimum – 6 heads; Maximum – 8-10 heads
METHOD: JOG — Set Timer on “HOLD”
TIME: 1-3 jogs
ACCESSORIES: Cut/Mix Attachment, Strainer Basket
(Remove Mixing Baffle)
PROCEDURE:
1. Lettuce should be cleaned and cored in advance.
Drain well and refrigerate in plastic bags until used.
2. Other vegetables should be sliced, chopped or shred-
ded in advance. Refrigerate in bulk quantity until
used.
3. With baffle removed, place strainer basket in bowl.
Lock cut/mix attachment in place.
4. Fill bowl two-thirds full of cold water.
5. Float heads of lettuce (cores removed) in the water.
*
6. Close and latch cover.
7. Jog one to two times and check product for particle
size. If smaller pieces are desired, cut again.
8. Open cover, remove cut/mix attachment; raise strainer
basket and drain water back into bowl. Empty basket
before cutting another batch in the same water.
*
NOTE: If too many heads of lettuce are placed in the HCM at
once, uniform particle size will not be achieved.
12 HCM450 Operating Instructions and Recipe Guidelines
BREAD OR CAKE CRUMBS
TYPE PRODUCTS: Stale, fresh or frozen bread or rolls;
stale cake (icing removed)
CAPACITY: Minimum – 3 lbs.; Maximum – 8 lbs.
METHOD: RUN (continuous) – Use Timer
TIME: 2 minutes
ACCESSORIES: Cut/Mix Attachment, Mixing Baffle
PROCEDURE:
1. Place sliced or whole loaves of bread (include heels)
or cake pieces loosely in bowl.
2. Rotate mixing baffle clockwise while closing cover.
Latch.
3. Set timer.
4. Turn on and run while rotating mixing baffle until
desired consistency is obtained. Turn off.
5. Open cover, remove cut/mix attachment; scrape and
empty bowl.
NOTE: For course bread dressing use jog method.
CHOPPED/BLENDED CHEESE
TYPE PRODUCTS: Pizza Cheese, Romano, Parmesan,
Moz zarella, Processed Cheese
CAPACITY: Minimum – 15 lbs.; Maximum – 20 lbs.
METHOD: JOG, then RUN – Timer not recommended
TIME: 20-30 seconds
ACCESSORIES: Cut/Mix Attachment, Mixing Baffle (Start
without baffle)
PROCEDURE:
1. Cut cheese into approximately two to three-pound
chunks. Chill to 38°F.
2. Place chilled chunks in bowl
3. Close and latch cover. Make sure baffle has been
removed.
4. With switch in JOG position, turn on and jog for
approximately 10 seconds. Turn off.
5. Open cover and insert mixing baffle. Close and latch
cover.
6. Move switch to RUN position. Turn on and rotate
mixing baffle until desired chunk size is obtained.
Turn off.
7. Open cover, remove cut/mix attachment; scrape and
empty bowl.
NOTE: The softer the cheese, the colder it should be for chop-
ping without smearing.
CRUSHED ICE
CAPACITY: Minimum – 20 lbs.; Maximum – 35 lbs.
METHOD: RUN (continuous) – Timer not recommended
TIME: 30 seconds
ACCESSORIES: Cut/Mix Attachment
PROCEDURE:
1. Place ice
*
in HCM bowl. Close and latch cover.
2. Set timer on hold.
3. With selector in RUN, press START and continue
running until desired particle size is attained.
*
NOTE: DO NOT use large blocks of ice. Ice cubes or fist-size
chunks of ice are recommended to avoid possible damage to
the HCM blades.
WHIPPED POTATOES (Instant Mix)
CAPACITY: Minimum – 16 qts.; Maximum – 35 qts.
METHOD: RUN (continuous) – Use Timer
TIME: 1 minute
ACCESSORIES: Cut/Mix Attachment, Mixing Baffle
PROCEDURE:
1. Place hot water (180°F) in bowl.
2. Add milk, margarine and seasonings.
3. Add instant potato mix.
4. Close and latch cover.
5. Set timer.
6. Turn on and run for 30 seconds while rotating mixing
baffle. Turn off.
7. Scrape cover, sides and bottom of bowl.
8. Close and latch cover; run for an additional 30 sec-
onds using mixing baffle.
9. Open cover, remove cut/mix attachment; scrape and
empty bowl.
SAUSAGE
CAPACITY: Minimum – 20 lbs.; Maximum – 30 lbs.
METHOD: RUN (continuous) – Timer not recommended
TIME: 1 minute (vary according to desired consistency)
ACCESSORIES: Cut/Mix Attachment, Mixing Baffle
PROCEDURE:
1. Meat and trimmings should be chilled to 28°-38°F, cut
into approximately three-pound or smaller chunks.
2. Place meat into bowl. Make sure bowl seal is in place.
3. Pour seasonings (salt, pepper, sage, oregano, etc.)
into bowl, on top of meat product.
4. Close and latch cover.
5. Turn on and run until sausage is of the desired con-
sistency. Rotate baffle clockwise.
6. Open cover, remove cut/mix attachment; scrape and
empty bowl.
EQUIPMENT APPROXIMATE YIELD
INGREDIENTS DIRECTIONS
EQUIPMENT APPROXIMATE YIELD
INGREDIENTS DIRECTIONS
HCM450 Operating Instructions and Recipe Guidelines 13
WHITE BREAD DOUGH
Knead/Mix Shaft Weight: 25
1
⁄2 lb.
Portions: 21 - 1
1
⁄4 lb. loaves
15 lb.
8 lb. 4 oz.
6 oz.
12 oz.
6 oz.
12 oz.
12 oz.
Flour, all-purpose
Water, warm (70°F)
Yeast, compressed
Shortening, chunks
Salt
Sugar, granulated
Non-Fat Dry Milk Powder
1. Dissolve yeast in water in HCM bowl, then add remaining
ingredients with shortening added last.
2. Set timer for 2
1
⁄2 minutes. With selector in RUN, press START.
Machine will stop when time expires.
3. Check dough development and temperature
*
. If necessary, pull
dough away from knead/mix shaft and continue mixing for an
additional
1
⁄2 minute.
4. Transfer dough to a large greased pan and allow to proof for
approximately 35 minutes.
5. Scale 1
1
⁄4 lb. of dough for each loaf. Knead gently and shape into
loaves. Place in greased loaf pans and allow dough to rise in a
warm place for an additional 45 minutes.
6. Bake in convection oven at 350°F for approximately 30 minutes.
Remove immediately from pans to cooling racks.
*
NOTE: Temperature of dough should not exceed 110°F.
WHOLE WHEAT BREAD DOUGH
Knead/Mix Shaft Weight: 27
3
⁄4 lb.
Portions: 22 - 1
1
⁄4 lb. loaves
7 lb. 8 oz.
7 lb. 8 oz.
9 lb.
12 oz.
6 oz.
12 oz.
1 lb. 2 oz.
12 oz.
Flour, whole wheat
Flour, all-purpose
Water, warm (70°F)
Yeast, compressed
Salt
Sugar, granulated
Shortening, chunks
Non-Fat Dry Milk Powder
1. Dissolve yeast in water in HCM bowl, then add remaining
ingredients with shortening added last.
2. Set timer for 2
1
⁄2 minutes. With selector in RUN, press START.
Machine will stop when time expires.
3. Check dough development and temperature
*
. If necessary, pull
dough away from knead/mix shaft and continue mixing for an
additional
1
⁄2 minute.
4. Transfer dough to a large greased pan and allow to proof for
approximately 35 minutes.
5. Scale 1
1
⁄4 lb. of dough for each loaf. Knead gently and shape into
loaves. Place in greased loaf pans and allow dough to rise in a
warm place for an additional 45 minutes.
6. Bake in convection oven at 350°F for approximately 30 minutes.
Remove immediately from pans to cooling racks.
*
NOTE: Temperature of dough should not exceed 110°F.
EQUIPMENT APPROXIMATE YIELD
INGREDIENTS DIRECTIONS
EQUIPMENT APPROXIMATE YIELD
INGREDIENTS DIRECTIONS
14 HCM450 Operating Instructions and Recipe Guidelines
PIZZA DOUGH
Knead/Mix Shaft Weight: 29 lb.
10 lb.
6 oz.
2
1
⁄2 oz.
4 oz.
18 lb.
8 oz.
Water, warm (70°F)
Yeast, compressed
or
Dry Yeast
Salt
Flour
Oil or Shortening
Add water and yeast. When using dry yeast, let sit in bowl for
5 minutes to activate yeast.
1. Place all ingredients in HCM bowl.
2. Set timer for 2 minutes. With selector in RUN, press START.
Machine will stop when time expires.
3. Scrape down bowl and continue mixing another
1
⁄2 - 1 minute until
product is well blended.
4. Use as desired.
NOTE: Temperature of dough should not exceed 110°F.
PIE DOUGH
Cut/Mix Shaft
Mixing Baffle
Weight: 20 lb.
2 lb. 8 oz.
6 lb.
11 lb. 4 oz.
5 cups
3 oz.
Lard, cold, chunks
Shortening, cold, chunks
Flour, all-purpose
Water, cold
Salt
1. Place all ingredients EXCEPT water in HCM bowl.
2. Set timer on hold.
3. With selector in JOG, press and release START while alternately
rotating mixing baffle.
4. Continue until mixture has pea-sized particles. STOP.
5. Add cold water and continue to JOG until thoroughly mixed.
6. Use as desired.
EQUIPMENT APPROXIMATE YIELD
INGREDIENTS DIRECTIONS
EQUIPMENT APPROXIMATE YIELD
INGREDIENTS DIRECTIONS
HCM450 Operating Instructions and Recipe Guidelines 15
ZUCCHINI BREAD
Cut/Mix Shaft
Mixing Baffle
Weight: 46 lb.
Portions: 36 - 1
1
⁄4 lb. Loaves
12 lb.
36
3 qt.
4 oz.
8 lb.
4 lb.
9 lb.
4 T
4 T
4 T
3
⁄4 cup
3 lb.
Zucchini, whole, fresh
Eggs
Oil, salad
Vanilla
Sugar, granulated
Sugar, brown
Flour, all-purpose
Baking Powder
Baking Soda
Salt
Cinnamon
Walnuts or Pecans
1. After cutting off the stem end of the zucchini, place all ingredients
into HCM bowl, starting with zucchini.
2. Set timer on hold.
3. With selector in JOG, press and release START while rotating
baffle until zucchini are partially cut (about 30 seconds).
4. STOP. Place selector in RUN, press START and continue to mix
until well blended (about 1 minute).
5. Portion batter into well greased loaf pans. Bake in convection
oven at 325°F about 50 minutes or until firm to the touch in the
center.
6. Unmold loaves and cool before slicing.
APPLE BARS
Cut/Mix Shaft
Mixing Baffle
Weight: 47 lb.
Portions: 4 - 18" x 26" pans
4 lb. 6 oz.
2 lb.
10
1 lb.
1 lb. 8 oz.
4 lb. 6 oz.
32-36 lb.
4 - 18" x 26"
sheet pans
1 lb.
1 lb.
4 t
8 oz.
Sugar, granulated
Rolled Oats
Eggs
Butter or Margarine
Orange Juice Concentrate
Sugar, brown
Apples, unpeeled, cored
Pastry Dough (enough to line
bottom of pans)
TOPPING
Coconut
Sugar, brown
Cinnamon
Rolled Oats
1. Line ungreased 18" x 26" pans with pastry dough.
2. In a bowl, stir together the last four ingredients for the topping
and set aside.
3. Place all remaining ingredients in HCM bowl.
4. Set timer on hold.
5. With selector in RUN, press START while rotating mixing baffle
until product is blended and apples are coarsely chopped (about
15 seconds).
6. Distribute apple filling evenly over pastry-lined pans.
7. Sprinkle topping evenly over the apple filling.
8. Bake in convection oven at 300°F for 40-45 minutes or until done.
9. If desired, drizzle confectioner’s sugar glaze over top when cool.
EQUIPMENT APPROXIMATE YIELD
INGREDIENTS DIRECTIONS
EQUIPMENT APPROXIMATE YIELD
INGREDIENTS DIRECTIONS
16 HCM450 Operating Instructions and Recipe Guidelines
PEANUT BUTTER COOKIES
Cut/Mix Shaft
Mixing Baffle
Weight: 22 lb.
Portions: 30 dozen cookies
5 lb.
4 t
4 T
2 T + 2 t
4 lb.
4 lb.
4 lb.
4 lb.
12
Flour
Salt
Baking Soda
Baking Powder
Peanut Butter
Shortening
Sugar, granulated
Sugar, brown
Eggs
1. Place all ingredients in HCM bowl.
2. Set timer on hold.
3. With selector in JOG, press and release START while rotating
mixing baffle until mixture becomes partially blended.
4. STOP. Place selector in RUN, press START and continue to mix
until well blended
*
.
5. Using a #40 scoop, portion cookies onto greased baking sheets.
6. Bake in convection oven at 325°F for 6-8 minutes.
7. Allow cookies to cool slightly before removing from pan.
*
NOTE: Dough will be very stiff.
BANANA CAKE
Cut/Mix Shaft
Mixing Baffle
Weight: 52 lb.
Portions: 4 - 18" x 26" sheet cakes
2
1
⁄2 qt.
54
10 lb.
10 lb.
4 lb.
10 lb.
5 lb.
10 oz.
2
⁄3 cup
1
⁄2 cup
4 T
Water
Eggs
Bananas, peeled
Sugar, brown
Sugar, granulated
Flour, all-purpose
Shortening
Non-Fat Dry Milk Powder
Baking Powder
Baking Soda
Salt
1. Place all ingredients in HCM bowl, except eggs.
2. Set timer on hold.
3. With selector in RUN, press START while rotating mixing baffle
until product is well blended and has a smooth consistency
(about 30 seconds).
4. STOP. Add eggs.
5. With selector in RUN, press START while rotating mixing baffle
until product has a smooth consistency (about 1 minute).
6. Scale batter into greased baking sheets (18" x 26") and bake in
convection oven at 325°F for 30-35 minutes or until done.
EQUIPMENT APPROXIMATE YIELD
INGREDIENTS DIRECTIONS
EQUIPMENT APPROXIMATE YIELD
INGREDIENTS DIRECTIONS
HCM450 Operating Instructions and Recipe Guidelines 17
CARROT CAKE
Cut/Mix Shaft
Mixing Baffle
Weight: 44 lb.
Portions: 4 - 8" x 26" sheet cakes
72
4 cups
8 lb.
8 lb.
4 lb.
10 lb.
5 lb.
2
⁄3 cup
1
⁄2 cup
4 T
2 T
1 t
1 t
Eggs
Water
Carrots, whole, pared
Sugar, brown
Sugar, granulated
Flour, all-purpose
Shortening
Baking Powder
Baking Soda
Salt
Cinnamon
Nutmeg, ground
Cloves, ground
1. Place all ingredients in HCM bowl, starting with liquids.
2. Set timer on hold.
3. With selector in RUN, press START button, rotating mixing baffle
until product is well blended and carrots are finely chopped
(2-3 minutes).
4. Scale batter into greased baking sheets (18" x 26") and bake in
convection oven at 325°F for approximately 30 minutes or until
done.
BUTTER CREAM FROSTING
Cut/Mix Shaft
Mixing Baffle
Weight: 54 lb.
4 lb. 8 oz.
45 lb.
3 T
36
6 cups
Butter or Margarine
Sugar, powdered
Salt
Eggs
Cream (18%) or
Evaporated Milk
1. Place all ingredients in HCM bowl.
2. Set timer on hold.
3. With selector in JOG, press and release START while rotating
mixing baffle until mixture becomes partially blended.
4. STOP. Switch selector to RUN and press START. Continue mixing
until product is well blended and creamy.
5. Use as desired.
EQUIPMENT APPROXIMATE YIELD
INGREDIENTS DIRECTIONS
EQUIPMENT APPROXIMATE YIELD
INGREDIENTS DIRECTIONS
18 HCM450 Operating Instructions and Recipe Guidelines
FRESH CITRUS FROSTING
Cut/Mix Shaft
Mixing Baffle
Weight: 26 lb.
3 lb.
6 (about
30 oz.)
20 lb.
1
1
⁄2 cups
Margarine
Oranges or Lemons,
Cut in Half, Seeds Removed
Sugar, powdered
Milk
1. Place all ingredients in HCM.
2. Set timer on hold.
3. With selector in RUN, press START button.
4. Rotate mixing baffle and continue operation until smooth
consistency is attained and rind is finely chopped (some small
particles remain).
5. Additional milk or powdered sugar may be added to achieve
desired spreading consistency.
6. Use as desired.
TOSSED SALAD
Cut/Mix Shaft
Strainer Basket
Portions: 26 Cups
7 heads
12 oz.
6 oz.
6 oz.
1
1
⁄2 cups
Lettuce, cored
Carrots, sliced
Radishes, sliced
Spinach
Cabbage, red, shredded
1. With strainer basket and cut/mix shaft in place, fill bowl
2
⁄3 full
with cold water.
2. Set timer on hold.
3. Place lettuce in bowl (heads must float freely). Add other pre-cut
vegetables.
4. With selector in JOG, press and quickly release START until
desired consistency is attained (ONLY 2-3 times).
5. Remove cut/mix shaft and lift out strainer basket to remove
tossed salad.
NOTE: Water can be used for multiple batches. An antioxidant can be
added to water for extended shelf life of salad. For storage,
thoroughly drain salad, place in plastic bags (perforated with
small holes for ventilation) and store in refrigerator.
EQUIPMENT APPROXIMATE YIELD
INGREDIENTS DIRECTIONS
EQUIPMENT APPROXIMATE YIELD
INGREDIENTS DIRECTIONS
HCM450 Operating Instructions and Recipe Guidelines 19
POTATO SALAD
Cut/Mix Shaft
Mixing Baffle
Weight: 40 lb.
Portions: 160 -
1
⁄2 cup servings
5 lb. 5 oz.
6 oz.
6 oz.
3 oz.
1
1
⁄2 qt.
10 oz.
1 T
4 lb.
8 oz.
1 lb. 5 oz.
6 oz.
20 lb.
30
Mayonnaise
Vinegar, white
Salt
Sugar
Pickles, sweet, drained
Green Olives, stuffed, drained
White Pepper
Celery (3" - 4" pieces)
Onions, halved
Green Peppers, halved
Prepared Mustard
Potatoes, cooked, cooled
*
Eggs, hard cooked
1. Starting with mayonnaise, place all ingredients in HCM bowl
except potatoes and eggs.
2. Set timer on hold.
3. With selector in RUN, press START and rotate mixing baffle until
well blended.
4. STOP. Add potatoes and eggs.
5. With selector in JOG, press and release START while rotating
mixing baffle until desired texture is attained.
6. Use as desired.
*
NOTE: Potatoes should be freshly cooked, not overcooked, and
cooled to 40°F.
COLE SLAW
Cut/Mix Shaft
Mixing Baffle
Weight: 25 lb.
Portions: 100 -
1
⁄2 cup servings
2 qt.
1
1
⁄2 cups
3
1
⁄4 cups
18 lb.
1 lb. 8 oz.
1 lb. 8 oz.
1
1
⁄2 t
Mayonnaise
Vinegar
Sugar
Cabbage, cored, quartered
Carrots, chopped
Green Peppers, halved
White Pepper
1. Starting with mayonnaise, place all ingredients in HCM bowl.
2. Set timer on hold.
3. With selector in RUN, press START while rotating mixing baffle.
4. STOP when desired particle size is attained.
EQUIPMENT APPROXIMATE YIELD
INGREDIENTS DIRECTIONS
EQUIPMENT APPROXIMATE YIELD
INGREDIENTS DIRECTIONS
20 HCM450 Operating Instructions and Recipe Guidelines
CHICKEN SALAD
Cut/Mix Shaft
Mixing Baffle
Weight: 39 lb.
Portions: 156 -
1
⁄2 cup servings
18 lb.
6 lb.
3 qt.
5 T
2 t
1T + 1 t
3
⁄4 cup
1 lb. 8 oz.
54
Chicken, cooked, boned
Celery (3" - 4" pieces)
Mayonnaise
Salt
White Pepper
Poultry Seasoning
Lemon Juice
Pickle Relish, sweet, drained
Eggs, hard cooked
1. Place all ingredients in HCM bowl except chicken and eggs.
2. Set timer on hold.
3. With selector in RUN, press START and rotate mixing baffle until
product is blended.
4. STOP. Add chicken and eggs.
5. With selector in JOG, press and release START while rotating
mixing baffle until chunky particle size is attained.
6. Use as desired.
TUNA SALAD
Cut/Mix Shaft
Mixing Baffle
Weight: 33 lb.
Portions: 132 -
1
⁄2 cup servings
16 lb.
5 lb.
2
1
⁄2 qt.
3 T
2 t
2
⁄3 cup
1
1
⁄4 qt.
30
Tuna, canned, drained
Celery (3" - 4" pieces)
Mayonnaise
Salt
White Pepper
Lemon Juice
Pickle Relish, sweet, drained
Eggs, hard cooked
1. Place all ingredients in HCM bowl.
2. Set timer on hold.
3. With selector in JOG, press and release START while rotating
mixing baffle until product is blended.
4. Use as desired.
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